Butternut Squash Lasagna

Ingredients

For the Squash Layer:

• 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)

• 2 tbsp olive oil

• Salt and black pepper, to taste

• ½ tsp nutmeg

• ½ tsp thyme

For the Ricotta Layer:

• 1 ½ cups ricotta cheese

• 1 large egg

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

For the Sauce:

• 2 tbsp butter

• 2 tbsp flour

• 2 cups milk (whole or 2%)

• ½ cup grated Parmesan cheese

• Salt, pepper, and a pinch of nutmeg

Assembly:

• 9 lasagna noodles (cooked and drained, or use no-boil noodles)

• 2 cups shredded mozzarella cheese

• Fresh sage or parsley, for garnish

Instructions

1. Roast the Butternut Squash
   Preheat oven to 400°F (200°C).
   Toss squash cubes with olive oil, salt, pepper, nutmeg, and thyme.
   Spread on a baking sheet and roast 25–30 minutes, until tender and slightly caramelized.
   Mash or blend until smooth.

2. Prepare the Ricotta Mixture
   In a bowl, combine ricotta, egg, Parmesan, salt, and pepper. Mix until creamy.

3. Make the Cream Sauce
   In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
   Gradually whisk in milk and cook until thickened, about 5 minutes.
   Stir in Parmesan, salt, pepper, and nutmeg. Remove from heat.

4. Assemble the Lasagna

   • Spread a thin layer of sauce on the bottom of a baking dish.

   • Add 3 noodles, then spread half the squash purée, half the ricotta mixture, and a little sauce.

   • Repeat layers.

   • Top with the remaining noodles, sauce, and mozzarella.

5. Bake
   Cover with foil and bake at 375°F (190°C) for 25 minutes.
   Remove foil and bake another 15 minutes, until bubbly and golden.

6. Rest and Serve
   Let rest for 10 minutes before slicing. Garnish with fresh sage or parsley.